Bitter Chocolate Tart

This recipe is for the tart alone, pictured on the plate. Highly recommended for a real chocolate fix. The chef also provided me with his choice of wine to accompany the dish, Elysium Black Muscat, California.

RECIPE INGREDIENTS

Line Tart case with sweet pastry and bake blind.

500g 70% cocoa dark chocolate (see my recommendation)

300ml Double cream

200ml Milk

3 Eggs

Boil the milk and cream mix in a pan and pour over the chocolate – mix well and whisk in the eggs